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Description
A classic Italian pasta dish made with eggs, cheese, and traditionally bacon. This vegetarian version swaps bacon for smoked tempeh, keeping the rich and creamy texture.
Ingredients
Scale
- 400g spaghetti
- 200g smoked tempeh, diced
- 4 large eggs
- 100g grated Pecorino Romano cheese
- 100g grated Parmigiano Reggiano cheese
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 2 tbsp olive oil
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
- In a bowl, whisk together the eggs, grated cheeses, and black pepper.
- Heat olive oil in a large pan over medium heat. Add diced tempeh and cook until crispy. Add minced garlic and cook for another minute.
- Drain the pasta, reserving 1/2 cup of pasta water. Quickly add the hot pasta to the pan with tempeh.
- Remove the pan from heat and pour in the egg-cheese mixture, stirring quickly to coat the pasta. Add reserved pasta water as needed to create a creamy sauce.
- Season with salt and additional pepper if needed. Serve immediately.
Notes
- Use freshly grated cheese for best results.
- Tempeh can be substituted with mushrooms or eggplant.
- Work quickly when adding the egg mixture to prevent scrambling.
- Best served immediately as the sauce thickens upon standing.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 220mg